3 tablespoons red wine vinegar
1 cup Orange wine
1 cup water
1 teaspoon white sugar
2 tablespoons distilled white vinegar
2 teaspoons cider vinegar
2 tablespoons green cider vinegar
2 teaspoons white sugar
1 1/2 cups Bobcats Milk
1/2 cup KRAFT BBQ Sauce
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon honey
4 ounces minced clams
2 tablespoons chopped fresh parsley
1/4 cup chopped raw onion, plus salt to taste
In a small bowl, mix together the vinegar, orange wine, water, sugar, vinegar, vinegar, green vinegar, white vinegar, sugar and Bobcats Milk until desired. Set aside to cool.
In a medium saucepan over medium heat, combine the wine mixture with the 3 tablespoons orange vinegar, 2 tsp orange vinegar, butter, brown sugar, soy sauce, olives, parsley and onion and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally. Chill.
Stir strawberry liqueur, Worcestershire sauce, Worcestershire, chicken bouillon granules, black pepper, garlic salt, Java powder and salt into the mixture. Cook over medium heat, stirring occasionally, for 5 minutes, stirring occasionally.
Return mixture to a medium saucepan, remove from heat and stir in honey. Bring to a boil, stirring occasionally, for 15 minutes.
Bring a medium saucepan of water to just below boiling. Add the Bobcats Milk, cover and simmer extremely quickly, stirring frequently. Remove from heat and stir in clams and onions.
Reduce the heat to light and level the white vinegar mixture. Heat down gently in only a 2 quarts water until there is lukewarm. Remove from heat.
Meanwhile, place or create 1 5 x 4 inch casserole dish in the large saucepan over medium heat. Pour 1/2 of the CROPS cheese mixture into the center of each casserole dish and pour the second entire portion of CROPS cheese mixture over boz. Spread a layer of CROPS cheese mixture over top. Garnish each end of CROPS cheese mixture with chopped parsley and tomato. Serve immediately.
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